Flourless Chocolate Cake
A special occasion calls for a special desert. Decadent Flourless Chocolate Cake fits a special occasion perfectly. We recently made this version, originally from Live Well Bake Often. If you follow us at all you will know that most baking is inspired from others in our kitchen. This is a great recipe we have made a few times and I am happy to share the our experience making it.
Use good semi sweet chocolate and chop finely. We like Ghirardelli chocolate.
Get ready for the microwave.
We used really good Irish butter to make this really special. Chop the butter into pieces and place over the chocolate.
Once the chocolate and butter are chopped place into a microwavable bowl, set in the microwave. Run on high for 20 seconds at a time. Stir in between until melted.
Look at that delicious chocolate! From here, the cake pulls together pretty quickly so be sure that the pan is ready with parchment paper and sprayed with cooking oil.
It’s good to use the best ingredients you can find. We use a high quality pure vanilla and measure into the bowl after adding the sugar. Next, whisk in the beaten eggs.
Add the cocoa powder. We do use Hershey’s cocoa powder as we have it on hand. We also do use the espresso powder, as it does add a great flavor!
Ready to bake!
Place in the cake pan and place in the oven. It’s ready when a toothpick comes out clean, about 30 minutes.
Reality is that it is going to fall a bit. And, in my case, it was not perfectly round. But that’s what ensures everyone knows it is homemade! After cooling on the rack a bit turn onto a cake plate. I did not want to risk moving again so I went right to the serving plate.
Pretty easy and so elegant. Simply dust with a bit of powdered (confectioners) sugar. Top with a few raspberries and it’s ready to go.
Flourless Chocolate Cake
Ingredients
- 8 ozs. semi sweet chocolate, roughly chopped (Ghirardelli chocolate is a great choice)
- 1 stick (1/2 cup) unsalted butter, cut into cubes
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 eggs at room temperature
- ⅓ cup Dutch process cocoa powder
- 1 teaspoon espresso powder (optional)
- ½ teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F. Grease an 8-inch round cake pan with nonstick cooking spray and line the bottom with parchment paper.
- In a large microwave safe bowl, add the chopped chocolate and cubed butter. Microwave in 20 to 30-second intervals, stirring in between each increment, until the chocolate is completely melted and the mixture is smooth. Allow to cool for 5 minutes before proceeding with the next step.
- Add the granulated sugar and vanilla to the cooled chocolate mixture and whisk until well combined, then whisk in the eggs.
- Add the cocoa powder, espresso powder, baking powder, and salt into the bowl and mix until just combined. Don’t overmix the batter.
- Transfer the cake batter to the greased pan and use a knife or spoon to spread the batter into an even layer.
- Place the pan on the center rack of the oven and bake for 28 to 33 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs
- Remove from the oven and cool in the pan for 5 to 10 minutes. Carefully invert the cake onto a cooling rack, immediately flip right side up onto another cooling rack, and allow to cool completely. (about an hour in total)
- Top with a sprinkle of powdered sugar and some fresh raspberries. Serve with whipped cream or ice cream on the side. Enjoy!
